Southwest Chicken Soup

This is quick and easy and yummy!
Barb Creer

3 chicken breasts, cooked and cubed or two cans of chicken 1 med. Onion, chopped 1 (16 oz.) can Ranch-Style Beans 1 (16 oz.) can Bush’s Chili Beans 1 (14 ½ oz.) can whole kernel corn 1 (15 oz.) can Black Beans 1 can Ro-Tel tomatoes with juice 1 pkg. Ranch buttermilk dressing (dry) Directions: Combine all ingredients and simmer for 1 hour. Easily doubled to serve a big crowd or freeze for later. For a milder version when doubled use one can Ro-Tel and one can diced tomatoes. Top each bowl with grated cheese and sour cream. Serve with cornbread muffins or tortilla chips. Number Of Servings:6-8 servings